CINNAMON, MAPLE & BLUEBERRY ROLLS
This recipe is for all the people who say they find it hard to think up tasty vegan desserts. These sweet cinnamon, maple and blueberry rolls are ideal for a quick, easy breakfast, or just for a small bite on–the–go. And because they’re 100% vegan, they don’t leave you feeling as heavy as their dairy-based counterparts. And nothing really beats the smell of freshly baked cinnamon rolls when these babies are cooking in the oven. MMMMMmmmm.
150ml almond milk, lukewarm
1 tsp white/light brown sugar
1/2 tsp salt
1/4 tsp powdered vanilla
1/4 tsp ground cardamom
5 g instant dry yeast (2 tsp)
15 ml coconut oil, + more for brushing
175 g unbleached all-purpose wheat flour, more for dusting
3 heaped tbsps of brown sugar
3 tbsp of maple syrup
2 tsp ground cinnamon
70 g blueberries
150 ml icing sugar
1-3 tbsp almond milk
In a medium sized mixing bowl, combine the almond milk, sugar, salt, vanilla powder, ground cardamom, coconut oil and yeast. Mix with a wooden spoon. Add the flour bit by bit until the dough comes together, then turn out on a floured surface and knead for 8-10 minutes until smooth and springs back. Place in a lightly oiled bowl, covered with cling wrap and leave to rise in a warm place until doubled in size.
In another bowl, mix together the brown sugar, maple syrup and cinnamon.
Turn the dough out on a floured surface and roll into a rectangle, approximately 30 cm on each size. Brush the dough with coconut oil, then spread the sugar-maple-cinnamon mixture all over. Dot the dough with blueberries, roll up tightly and the cut into equal-sized rolls, about 5 cm thick. Place the rolls in an oiled baking dish and bake at 180C for 25-30 minutes or until golden. Remove from the oven and let cool for 5 minutes, then coat with a mixture of almond milk and icing sugar. Serve warm. Enjoy!